Adam Parker of Fratello's shows how to make one of the restaurant's specials.

Adam Parker of Fratello's shows how to make one of the restaurant's specials.

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Updated: 12:52 PM EDT May 25, 2016

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WEBVTT AND SUNDAY MONDAY. NO WASHOUTS FOR THE HOLIDAY WEEKEND. ERIN: TODAY I'M JOINED BY ADAM PARKER FROM FRATELLOS. HE'S MAKING A CHICKEN PEPPERDOUGH PESTO PASTA. YOU HAVE THE CHICKEN GOING AND'. GUEST THE PESTO. GUEST: WE GOT A NICE SEAR ON IT. WE WILL ADD OUR ONIONS TO IT. RIGHT ABOUT NOW I WANT TO ADD THE CHICKEN STOCK TO HELP COOK SOME OF THAT DOWN. ERIN: WHAT DO YOU USE IN YOUR PESTO? GUEST: WE USE BASIL, OLIVE OIL, AND PARMESAN CHESE. TYPICALLY YOU PUT PINE NUTS IN IT, BUT WE TRY TO BE AS ALLERGY SENSITIVE AS WE CAN. ERIN: THIS LOOKS LIKE BEAUTIFUL FRESH PASTA. GUEST: IT IS MADE FRESH. THE PO APARDELLE IS LONG AND BIG. IT IS MADE WITH SEMOLINA, WHICH GIVES IT A NICE MOUTH FEEL. ERIN: WHAT NEXT? GUEST: I HAVE MY TOMATOES AND ONIONS AND CHICKEN. I'M GOING TO ADD THE ALFREDO SAUCE. AND A LITTLE BIT MORE SAUCE. YOU CAN'T HAVE TOO MUCH ALFREDO SAUCE. ERIN: THE MORE CHOOSE THE BETTER. GUEST: AND WE AT THE PESTO. ERIN: GARLIC IN THERE AS WELL? GUEST: YOU BET. ERIN I THINK OUR CREW HAS BEEN EYEING THAT. GUEST: I PROMISED EVERYBODY WOULD GET FED. ERIN: THIS IS SOMETHING YOU CAN COOK REALLY QUICKLY. GUEST: I END UP PREPPING SOME OF THIS STUFF IN THE MORNING. IT JUST GOES IN A SAUTE PAN AND YOU ARE DONE. THE THING WITH FRESH PASTA IS IT DOES COOK VERY QUICKLY. ERIN: THANK YOU SO MUCH FOR SHARING THIS. WE REALLY APPRECIATE IT. ASK FOR COMING IN. THE HOMESTEAD RESTAURANT. WE WILL BE RIGHT BACK. THANK YOU.

Chicken pesto

Adam Parker of Fratello's shows how to make one of the restaurant's specials.